Chicago Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 stand mixer or hand mixer
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Kitchen scale optional
- 1 Cookie scoop 2-tablespoon size
- 1 wire cooling rack
- 1 Parchment paper roll
Ingredients
- 2 1/2 cup all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter melted and cooled
- 1/2 cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 10 ounce semisweet chocolate chips
- 4 ounce dark chocolate chopped
- 1/2 cup toasted pecans chopped (optional)
- 1 tablespoon whole milk as needed
- flaky sea salt for topping (optional)
Instructions
- Line baking sheets with parchment paper and set aside.
- In a bowl whisk together flour, cornstarch, baking soda, and kosher salt.
- In the mixer beat the cooled melted butter, room-temperature butter, brown sugar, and granulated sugar until light and glossy, about 2 minutes.
- Beat in eggs one at a time followed by vanilla until smooth.
- Mix the dry ingredients into the wet on low speed just until a few flour streaks remain.
- Fold in chocolate chips, chopped dark chocolate, and pecans until evenly distributed.
- If the dough seems stiff and dry, sprinkle in the milk and fold just to bring it together.
- Scoop 2-tablespoon mounds of dough onto a tray, cover, and chill for 30 minutes.
- Preheat oven to 350°F (175°C) while the dough chills.
- Arrange chilled dough balls on prepared sheets spacing 2 inches apart.
- Bake one sheet at a time for 11–13 minutes until edges are set and centers are puffed but slightly underdone.
- Immediately tap the pan once on the rack to settle and create crinkles.
- Sprinkle lightly with flaky sea salt and cool on the sheet 5 minutes.
- Transfer cookies to a wire rack to cool until just warm before serving.
Notes
For extra chewy, bakery-style cookies with a plush center, use a mix of melted and soft butter to balance spread and structure, and don’t skip the brief chill which prevents excess spreading; pull the cookies when the edges set and the centers still look slightly underbaked since carryover heat finishes them, and pan-tapping helps create crinkles and an even surface; mix-ins can be tailored with milk, semisweet, or dark chocolate chunks for pools of chocolate, and a touch of cornstarch adds tenderness; for thicker “Chicago-style” heft, scoop larger 3-tablespoon portions and increase bake time by 1–2 minutes, and store cooled cookies in an airtight container with a slice of bread to keep them soft.
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